Old Fashioned Chicken Soup

According to a fancy schmancy research study. old fashioned chicken soup does have antiviral properties that help people recover from the flu. The most important part is the stock which when made right and refrigerated should have a gelatin consistency. If you are going to use chicken broth out of a can or box then don't bother. The other critical component is using the chicken neck - apparently this makes the chicken soup more effective.

I make my soup pretty bland because I usually only make it when illness strikes. I also always boil the noodles separately from the soup because noodles release starch into the boiling water and i think it affects the taste of the soup. Plus after the first day the noodles will become mush if you made them with the soup and who wants mushy noodles?

Chicken Stock

1 whole chicken washed, throw away the innards except the neck
5 carrots whole
1 big onion cut in half but you can leave the outside parts on
4 pieces of celery whole
10 sprigs of parsley whole
10 sprigs thyme whole
10 whole peppercorns
3 whole cloves garlic
2 bay leaves
kosher salt
2 to 3 gallons cold water

Throw everything into the biggest stock pot you have, put one of those collapsible veggie steamers upside down on top of everything (this will keep your veggies and chicken submerged) and bring to a boil. Lower to a low boil (just a couple of little bubbles coming to the surface) for one hour. Remove the chicken and pull off all the meat. (if you left the meat on it would be inedible by the end of the stock making). Store the shredded meat in the fridge and throw the bones back in the pot. Simmer the stock on a low boil for 6 hours - add water if necessary to keep veggies and bones covered. Strain the soup into a container, press the bones and meat to get all the stock out. Refrigerate until fat is solidified on the top and remove. Stock can be used immediately, frozen for future use, or boiled every three days and kept in the fridge for at least a week.

Old fashioned Chicken Soup

I am sure by now you recognize the value of having stock in your freezer waiting for when illness strikes so if no one is sick - make it now and be ready. Making chicken soup is super quick if the stock is ready and waiting.

4 cups of chicken stock
4 cups of water
3 stalks celery sliced
6 carrots sliced into rounds
2 cups shredded cooked chicken
egg noodles, COOKED SEPARATELY!!
parsley, fresh chopped fine
1 lemon
Parmesan, grated

Put stock, water, celery, carrots into pot and bring to boil. Lightly boil until carrots and celery are soft. IN ANOTHER POT (yes I am ridiculous about this), make the pasta, drain, and set aside. Add chicken to soup for another 5 minutes. My children hate parsley in their soup which is why I add so much to the stock. So I plate up my soup two ways:

KIDS WAY: Put some pasta in the bottom of the soup bowl, add about 1 1/2 cups of soup, top with a little grated parmesan. Serve with crackers.

MY WAY: Put some pasta in the bottom of the soup bowl, add about 1 1/2 cups of soup, throw in about a teaspoon of fresh parsley and lemon, add some grated parmesan. Serve with crackers.

EVERYONE IS CRAZY SICK WAY: Forget cooking the soup. 1 cup stock to 1 cup water, heat and serve in a coffee mug with a straw.

I know the lemon sounds weird but it makes the whole thing taste fresh. I make the "soup" part of it fresh every time using the pre-made stock.